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Layered Southwest Sausage Bake

Layered Southwest Sausage Bake

6 (10”) flour tortillas, cut into ½” strips
4 (4-oz.) cans chopped green chilies, drained
1 lb. bulk pork sausage, cooked and drained
2 c. shredded Monterey Jack cheese
10 large eggs, lightly beaten
½ c. milk
1 t. salt
1 t. black pepper
½ t. garlic salt
½ t. onion salt
½ t. cumin
2 medium tomatoes, sliced
Sour cream, salsa

  1. Grease 13×9” baking dish.
  2. Layer half of tortilla strips, chilies, sausage and cheese. Repeat layers.
  3. In bowl, whisk eggs, milk and seasonings except paprika.
  4. Pour over cheese.
  5. Sprinkle with paprika.
  6. Cover and refrigerate overnight.
  7. Remove from refrigerator 30 minutes before baking.
  8. Bake, uncovered in 350 oven for 45-50 minutes.
  9. Arrange tomato slices over top.
  10. Bake 12-15 minutes longer or until knife inserted in center comes out clean.
  11. Let stand 10 minutes before cutting.
  12. Serve with sour cream and salsa.
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